Madame Maillet’s Tripe and Polenta Dish

Madame Maillet’s Fressure de Veau à la Polenta

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Fressure is a type of organ meat not used in the United States. I am replacing it here with tripe, since the taste is almost identical. Do not be surprised by polenta and potatoes together; this is traditional in Savoie cookery—the potato here is a meat extender. Please make sure to overcook the tripe; one of the reasons people do not like tripe so much is because in this country, even in Italian-American neighborhoods, it is always terribly undercooked and thus never given enough ti